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Sauced

Red Wine and Shallot Gravy

Red Wine and Shallot Gravy

[ Photographs: Joshua Bousel ]

About the author: Joshua Bousel brings you new, tasty condiment every other Wednesday and a recipe for weekend grilling every other Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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Red Wine and Shallot Gravy

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About This Recipe

Yield:Makes 3 cuprs
Active time:15 minutes
Total time:30 minutes
This recipe appears in: Sauced: Five Turkey Gravy Variations for Thanksgiving

Ingredients

  • 1/4 cup butter
  • 1/3 cup finely chopped shallots
  • 1/4 cup flour
  • 3 cups turkey drippings or stock
  • 1 cup dry red wine
  • 1 tablespoon dry sherry
  • 1 tablespoon finely minced fresh thyme
  • Kosher salt and freshly ground black pepper

Procedures

  1. 1

    Melt butter over medium high heat in medium saucepan. When foaming subsides, add in shallots and cook, stirring occasionally, until softened, about 5 minutes.

  2. 2

    Whisk in flour and cook, stirring frequently, until golden blonde, about 2 minutes.

  3. 3

    Gradually add in turkey drippings or stock and wine in a steady stream, whisking constantly. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups, 10 to 15 minutes. Remove from heat. Stir in sherry and thyme. Season with salt and pepper to taste. Serve immediately or store in an airtight container in refrigerator for up to a week, reheating over medium-low heat before serving.

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